Chicken Salad Recipe No Celery
Looking for a fresh twist on a classic? Try our Chicken Salad Recipe No Celery! It's packed with flavor, easy to make, and perfect for any occasion.
Equipment
- Sharp knife
- Cutting board
- Mixing Bowls
- Measuring cups and spoons
Ingredients
- 3/4 cup mayonnaise use light or vegan mayo for healthier options
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice or apple cider vinegar for a tangier taste
- Salt and pepper to taste
- Optional: 1 teaspoon honey for sweetness
Instructions
Cooking
- Depending on your preference, cook the chicken by boiling, baking, or grilling. For boiling, immerse the chicken in water, bring to a boil, and simmer until cooked through. If baking, season the chicken and place it in a preheated oven at 375°F (190°C) for about 20-25 minutes. For grilling, cook over medium heat until the chicken is evenly charred and cooked through.
Cooling
- Allow the chicken to cool for a few minutes after cooking. This makes it easier to handle and helps in retaining its juices.
Shredding/Chopping
- Use two forks to shred the chicken or a sharp knife to chop it into bite-sized pieces, based on your texture preference.